Originally built in the 13th century then converted to a chateau/hotel in the 18th century the splendour of this amazing hotel is overwhelming. We are escorted to our room on the second floor up a winding stone staircase, and as we pass by the oversized copper pot filled with lavender we cross the threshold into a room which is just breathtaking. The Louis XV bed that dominates the room is resplendent in original hangings of crimson silk. A pair of Louis XV carved chairs are positioned to overlook the courtyard. Two 17th century walnut chairs covered in rich, purple velvet stand regally either side of a 17th century armoire. The mirror above dates from the time of Louis XIV with a wooden frame decorated with gilded brass.
A chilled carafe of white Beaujolais , macaroons, peeled mandarin and fresh raspberries await us.
The bathroom is larger than many rooms we’ve stayed in! Dominated by an amazing marble bath in the centre of the room with an intricately carved brass water spout and double basins flank either side of the room. A huge bottle of bath oil placed on the timber mirrored stand, eau de cologne and of course, bathrobes and slippers. The “throne” is literally that! A ceramic toilet set in a timber throne. I can't resist luxuriating in the tub while imagining I’m a member of the French nobility of centuries ago!
Dinner – what can I say? Laurent Perrier vintage champagne in the salon accompanied by a selection of bite-sized hors d’oeuvres.
Our waiter explains the menu while the sommelier helps us decide on a Chablis, (which turns out to be absolutely superb) to compliment the first half of our meal, followed by a Bordeaux. We proceed down to the dining room which boasts the largest Gothic style fireplace in France, second largest in Europe.
Silver candelabra with matching water goblets, finely crafted cutlery, frescoes adorning the walls, the evening awash with the soft refrains of classical music to complete the romantic ambience. As we continue to wallow in this luxury we are served the most magnificent meal imaginable.
Sole served in basil and garlic sauce with white beans, scallops accompanied by shaved truffles, snow peas, carrots and potatoes and a sauce to die for. An exquisite sea urchin filled with cauliflower and curry served on a bed of pink salt surrounded by seaweed is then followed by shaved truffles and truffle oil set upon a combination of leek and potato served in a leek sabayon. Plaice is tonight’s offering from the deep, similar to whiting, the small fillets are sliced and served with a chicken jus, artichokes and diced vegetables topped with lemon juice. Pigeon partnered with ravioli stuffed with foie gras and we are drawing to the end of our magnificent meal. What can only be referred to as a ‘pre-dessert’ is then served – a tiny chocolate cake topped with cream and fresh raspberry surrounded by coulis together with a selection with petit fours.
You understand immediately the flourish leading to the final course which is definitely the ‘piece de resistance’ of the evening…..dessert! Nothing less than a work of art the meringue sticks sandwiched with raspberry ice cream sit grandly in the middle of a perfectly flat, black plate accompanied by a cream filled wafer to dip into the violets awash in syrup. The alternate dessert is two perfectly square cubes of ice cream on a chocolate biscuit topped with chocolate balls then divided by a frame of dark chocolate resting in the middle with a fine skewer of toffee spiralling out from the centre of the plate garnished with gold leaf. Aaahhhh…….
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